Simply Her (Singapore) - - Home & Food Recipes -


700g baby pota­toes, quar­tered 2 tsp salt 1 tsp crushed black pep­per 2 + 4 cloves gar­lic, minced 5 tbsp olive oil 2 stalks rose­mary, chopped 800g beef top­side 1 tsp chilli flakes 2 tbsp cook­ing oil 400g shi­itake mush­rooms, sliced 1 yel­low onion, sliced 1 cup wa­ter

cup whip­ping cream 1 small broc­coli, cut into flo­rets and steamed for 5min


1 Toss the pota­toes with 1 tsp salt, 1 tsp pep­per, 2 cloves minced gar­lic, the rose­mary and 3 tbsp olive oil. Roast in a pre­heated oven at 160 deg C for 45-60min, flip­ping over once half­way through. 2 Sea­son the beef with tsp salt, tsp pep­per, and the chilli flakes. 3 Heat the cook­ing oil in a pan over high heat. Sear the beef for 3min on each side. Trans­fer to a plate. 4 Heat the re­main­ing olive oil in a saucepan over medium heat. Saute the mush­rooms, onions, and re­main­ing salt and gar­lic for 3min. Add the wa­ter and bring to the boil. 5 Sim­mer for 20min then stir in the whip­ping cream. Re­move from heat. Set aside. 6 Cook the beef in the pan over medium heat for 2min on each side. Cut the beef into 2cm-thick slices. Serve with the mush­room cream, broc­coli and pota­toes.

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